Method to stabilize liquid betalains

Abstract

A method to stabilize the liquid betalains comprises a flavans step, adding flavans into liquid betalains to obtain a mixture; a heating step, heating up the mixture; and a regenerating step, setting the mixture in a regenerating environment with a temperature of around lower than 25° C. to recover the liquid betalains in the mixture. The recovering betalains are stored under a temperature of 20° C. to 60° C. It is sufficient to maintain the stability of liquid betalains under high water activity or high temperature, also to promote the half-life and stability of betatains.

Description

BACKGROUND OF THE INVENTION[0001]1. Field of the Invention[0002]The present invention relates to a method to stabilize betalains, particularly to a method to stabilize liquid betalains.[0003]2. Description of the Related Art[0004]According to the fast development of food technology, not only brings about diverse food products to people, also promotes the quality of commercial food products in our life. Nowadays, plenty of food additives are added to food products during the manufacturing process to preserve the flavor or to improve the taste and appearance of food. Among them, food dyes has played a significant role in food industry, which makes manufacturing food more colorful and appetitive especially after long-term of boiling, soaking or drying.[0005]Generally, dyes are usually divided into two kinds, including synthetic dyes and natural dyes. Since the first synthetic dye, mauveine, have first achieved in 1856 by William Henry Perkin, the increasing amount of synthetic dyes hav...

AI Technical Summary

Benefits of technology

[0009]The primary objective of this invention is to provide a method to stabilize liquid betalains, which can maintain the stability of betalains under high water activity and high temperature.

Problems solved by technology

Nevertheless, it has been reported that most synthetic dyes are poison to animals or human, which may interfere with the normal development of physiology or mental health of biological creatures.

As a result, several synthetic dyes have no longer been used under the Pure Food and Drug Act since 1906.

For liquid betalains, the colors of betalains are no longer to maintain 2 weeks more under the room temperature, which seriously restricted the application of betalains on commercial products.

Due to the less stability of betalains, the utilizations of betalains are limited on food industry.

However, under a high concentration, the stabilization of the organic acids on betalains may not function as that in 0.003% to 1% of organic acids, which will lead to the degradation of pigments (Pasch and von Elbe, 1979), also the spoil favor and test of most food or drugs.

Accordingly, it is still ineffectual for adding the organic acids to promote the utility of betalains on food industry.

As a result, although it might be effective for the conventional technique to stabilize the activity of betalains, it shows poor in maintenance the favor and quality of food, as well as the pigment stability of betalains.

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